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lee anne wong

Korin and Williams-Sonoma collaborated this past Sunday, October 23, 2011 with Chef Nori and “Top Chef” special guest Lee Anne Wong. Chef Lee Anne cooked alongside with Chef Nori making a big pot of yummy saikyo miso soup. Many people who were shopping in Williams-Sonoma all stopped by the cooking station once they smelled the delicious miso soup, which had carrots, mushrooms, cucumbers, katsura muki daikon, and many other ingredients. Chef Lee Anne mentioned that having a sharp knife makes it easier to cut fine slices, while cutting all the ingredients into small and thin pieces for the soup. She taught the audience the importance of a sharp knife, as Chef Nori performed a knife sharpening demonstration.

Shortly after, the saikyo miso soup was ready and tasted as wonderful and delicious as it smelled from afar. Many people in the audience came back for seconds, thirds, and sometimes even fourths! The audience got to ask the two chefs questions regarding cooking, knives and their experiences on “Top Chef” and “Iron Chef”.

Special thanks to Williams-Sonoma for providing us the space and opportunity, Lee Anne and Chef Nori for the delicious miso soup and educating the audience on cooking and knives. Don’t forget to follow Lee Anne on twitter @leeannewong, she just might post the recipe of the special miso soup she made! Also, follow us on twitter & facebook@korinknives so that you can stay up-to-date on upcoming events!

Lee Anne Wong was one of the final four contestants on the very first season of Bravo’s Top Chef, for which she is now the Food Consultant. When she is not “top chefing” it, she is the Executive Chef of Event Operations at the French Culinary Institute.Wong has worked with esteemed chef Jean-Georges Vongerichten as Chef de Partie at 66, and is well on her way to her own television career.

What is the most important aspect of cooking to you?

I think passion is the most important thing in cooking. Cooking embodies all five senses and when you can smell it, hear a pan sizzle, see a beautiful dish, experience the texture of the food and best of all, taste the food, it’s a an all-consuming, worthwhile thing.

What do you like about Japanese knives?

I have three favorite knives: my Minomoto 7” petty, my Glestain fish slicer and my Kasumi 10” slicer. I am particularly fond of the Damascus steel; it keep its edge longer. Plus with Japanese knives the blade tends to be thinner, which is great!

What made you want to be a chef?

My friends suggested that I go to cooking school, probably because they wanted to improve the quality of the food I was cooking for them! (Laughs.) My mom, who happens to be an amazing self-taught cook, thought I was crazy.